Baked Halibut is one of the easiest and most reliable ways to cook this mild, flaky fish. Ready in just 15 minutes, with lemon and fresh rosemary to bring fantastic flavor!
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Busy weeknights are no match for this baked halibut recipe!
Halibut is one of those proteins that feels a little fancy—something you order at a restaurant or make for a special occasion.
But this baked halibut recipe proves that while halibut might have fancy vibes, it’s actually weeknight simple.
- Fast and Easy. There’s no marinating time, very little prep work, and high heat means it cooks up lightning fast too.
- No Dry Fish Here. That high heat baking for a short amount of time keeps the halibut moist and flaky.
- A Beautiful Restaurant-Worthy Dish. Lemon slices add bright flavor as the halibut bakes, while rosemary adds a subtle, woodsy note.
- Light and Healthy. This baked halibut recipe is naturally gluten-free and low carb. It’s also got a whopping 43 grams of protein per serving!
As I tested this recipe, I loved serving it with simple sides like Air Fryer Green Beans and Mediterranean Salad. It’s the kind of feel-good meal that’s light yet satisfying, which I always appreciate.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Halibut. Look for fillets that are at least one-inch thick. Fresh or high-quality frozen halibut both work, but be sure to thaw frozen fillets first.
- Seasonings. Kosher salt, paprika, and an optional kick of cayenne.
- Lemon Slices. When they’re in season, try Meyer lemons for a slightly different flavor!
- Fresh Rosemary. The rosemary infuses the halibut with flavor. If you have fresh thyme on hand, that works as an alternative.
- Flaky Salt. A finishing sprinkle adds texture and enhances the flavor.
Recipe Variations
- Garlic Butter Baked Halibut. Add sliced garlic and a few small pats of butter before baking.
- Mediterranean Style Halibut. Skip the rosemary. Instead, finish with chopped olives, capers, and parsley after baking.
Step-By-Step Instructions
Prepare (photo 1). Preheat the oven to 450°F and place a rack in the upper third. Lightly grease a baking dish and pat the halibut dry.
Make the Seasoning Mixture (photo 2). Combine 1 tablespoon oil, 3/4 teaspoon kosher salt, and the paprika and cayenne in a small bowl.
Season the Fish (photo 3). Brush the oil mixture onto the fillets.
Add the Lemon and Rosemary (photo 4). Top each fillet with rosemary and lemon slices, then drizzle with remaining oil and flaky salt.
Bake (photo 5). Bake until the fish reaches 145°F and flakes easily, about 15 minutes. (I recommend checking at 10 minutes.) ENJOY!
What to Serve with Baked Halibut
- Vegetable Sides. In the photo above, you’ll see my Roasted Brussels Sprouts, but Air Fryer Asparagus would be fantastic too.
- Grains. Lemon Rice is the perfect pairing here!
- Salads. I love this goes-with-anything Arugula Salad.
Baked Halibut With Lemon and Rosemary
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Ingredients
- 4 (8-ounce) halibut fillets at least 1-inch thick
- 1 ½ tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ⅛ teaspoon ground cayenne pepper optional
- 1 lemon very thinly sliced
- 4 sprigs fresh rosemary
- Flaky salt such as Maldon or fleur de sel
Instructions
- Place a rack in the upper third of your oven and preheat to 450°F. Coat a 9×13-inch baking dish with nonstick spray. Pat the halibut dry and place in the dish.
- In a small bowl, combine 1 tablespoon oil, 3/4 teaspoon salt, and the paprika and cayenne. Brush over the top of the fish.
- Lay 1 spring of rosemary on top of each fillet, then top each with several lemon slices. Drizzle with the remaining 1/2 tablespoon oil and sprinkle with flaky salt.
- Bake until the halibut reaches 145°F on an instant read thermometer, about 15 minutes (check it at 10 minutes to gauge progress so you don't overcook it). It should be opaque and flake easily with a fork. Serve immediately, with a pinch of additional salt to taste.
Notes
- TO STORE: Store leftover baked halibut in an airtight container in the refrigerator for up to 2 days.
- TO REHEAT: Warm gently in a low oven or enjoy cold, flaked over salads to avoid drying it out.
Thanks for another delicious recipe! I made this for dinner yesterday and my husband and I loved it. Fast and easy and so much flavor!
Wonderful to hear! Thank you Beth!
This worked exactly as written, thanks!
So glad to hear, Scott! Thank you!
I liked how clean and mild this tasted. Nothing overpowering, which I appreciate. I added a bit of extra lemon at the end and that made it perfect for me. Simple, no weird ingredients, and easy to adjust. It’s simple but really satisfying. Thank you!
Thank you Camilla!
Excellent recipe! Fast and easy and we enjoyed it so much. It will be on regular rotation. Thank you Erin.
So glad to hear, Beth! Thank you!
This was my first time cooking halibut and it turned out great. I followed the recipe closely and it came out juicy with a nice lemony brightness. My husband asked for more herbs next time, so I might double the rosemary. Overall, very satisfying. Thank you!
Yay! So glad to hear, Geneva! Thank you!
I’m not great with fish and usually avoid it, but this recipe was very forgiving. The halibut stayed moist and didn’t taste fishy at all. The lemon helped a lot. I actually felt confident serving it to guests.
So glad to hear it was a hit, Veronica! Thank you!